The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-21-2012, 09:13 PM   #16
BBQ Bros
On the road to being a farker

 
Join Date: 01-01-12
Location: Newberry, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by pwa View Post
Here is a post of a cook I did a few months back cooking at 335 depending on rib size you will need to adjust your times.

Hope it helps
oh my DANG those look good! thanks for sharing the post. great pics and great info.
__________________
Steve

[URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL]
[URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL]
[URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL]
[URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL]
BBQ Bros is offline   Reply With Quote


Thanks from:--->
Unread 08-21-2012, 11:13 PM   #17
AZScott
Take a breath!
 
Join Date: 02-22-08
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

I cooked 10 racks last week on an FEC 100 at 320. I cooked them for 3.25 hours and let them rest about 20 minutes in the smoker with it turned off. My coworkers preferred them to my modified comp ribs cooked at 250 and foiled and I thought the tenderness was spot on. I wouldn't hesitate to do it again.
__________________
Little Miss BBQ
AZScott is offline   Reply With Quote


Unread 08-21-2012, 11:18 PM   #18
atcNick
Got Wood.
 
Join Date: 05-13-11
Location: Longview, TX
Downloads: 0
Uploads: 0
Default

300*F no foil for 1.5 hours. Foil for 2 hours with whatever you want to add. Out of foil and glazed 15-30 minutes.

For me they come out more tender than low and slow

ImageUploadedByTapatalk1345609008.660873.jpgImageUploadedByTapatalk1345609022.624547.jpg


-Nick
atcNick is offline   Reply With Quote


Unread 08-21-2012, 11:39 PM   #19
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

275-290 3.5 hours no foil

Sent from my SGH-i917 using Board Express
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is offline   Reply With Quote


Unread 08-22-2012, 12:44 AM   #20
chagovatoloco
Full Fledged Farker
 
Join Date: 08-05-11
Location: castro valley, ca.
Downloads: 0
Uploads: 0
Default

I'm gonna try that too, great thread.
__________________
mini wsm, weber 22.5 kettle, uds
chagovatoloco is offline   Reply With Quote


Reply

Tags
baby backs, Babybacks, Hot and Fast, ribs, Temp

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:52 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts